Chicken Cordon Bleu Casserole For Two Food

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
• Add chicken and all remaining ingredients to potatoes. Toss well.
• Transfer mixture to 9x13 baking dish.
• Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
• NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.

CHICKEN CORDON BLEU CASSEROLE FOR TWO

Steps:

• Preheat oven to 400 degrees.
• Line with foil and lightly spray a small baking sheet with nonstick spray.
• Melt butter over medium high heat in a saute pan.
• Add chicken and saute until beginning to brown, about 5 minutes.
• Stir in shallots and saute until softened, 2 minutes.
• Sprinkle mixture with flour, cook 1 minute.
• Combine apple juice and broth; slowly add to chicken in saute pan, stirring constantly to avoid clumping.
• Stir in cream, Parmesan, mustard, and thyme; simmer after each addition until sauce is thickened, about 5 minutes.
• Add BLANCHED broccoli; season with salt and cayenne pepper.
• Reduce heat to low.
• Hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.).
• Compress any remaining bread inside loaves to make room for filling-you need space.
• Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.
• Arrange ham slices in bottom of each loaf.
• Using a slotted spoon, divide chicken mixture evenly between rolls, RESERVING sauce in pan for last step.
• Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.
• Bake "casseroles" until cheese melts, 7-10 minutes. (For extra browning, broil casseroles on high, 3-5 minutes.).
• Serve each casserole with reserved cream sauce.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 375 F.
• In a large sauté pan or skillet, melt the butter over medium heat and add the onion, sautéing for about 5 minutes, until the onions are translucent. Add the mushrooms and sauté until they are cooked through, about another 5 minutes. Add the garlic, thyme and the flour and stir, coating the vegetables completely and cooking for about 2 minutes, until you just feel the flour begin to stick to the pan.
• Add the milk in 3 additions, stirring or whisking after each addition. Bring the sauce to a simmer, stirring constantly, and then add the diced chicken and ham, returning the sauce to a simmer. Add the Swiss and 1/3 cup of the Parmesan cheeses and stir until the cheese has melted and the sauce is smooth. Stir in the vermouth (if using) and season to taste. Spoon the mixture into a casserole dish (or you can simply bake in the skillet if it is ovenproof).
• Stir the breadcrumbs and remaining 1/3 cup of Parmesan and sprinkle this over the casserole. Bake it uncovered for about 30 minutes, until it is bubbling around the edges. Allow the casserole to sit 10 minutes before serving.
• The casserole can be served on its own, over cooked pasta, potatoes or rice, or with toasted garlic bread.

CHICKEN CORDON BLEU CASSEROLE - EASY/HEALTHY VERSION FOR TWO

Steps:

• Heat oven to 350
• Pour oil in a large skillet and heat over med-high heat.
• Drain chicken from can and add to heated oil.
• Tear apart ham (bitesize pieces) and add to skillet.
• Keep stirring chicken/ham mixture around in skillet until chicken is slightly browned and there should be no oil left - it should all be absorbed.
• (appx 5 minutes total).
• Transfer chicken/ham mixture from skillet to a 9x9 (or close to 9x9) baking dish, add 1/2 cup of cheese, and set aside.
• Return skillet to stove and turn heat down to medium. Pour in the cream of celery soup and gradually add milk and stir to make smooth. Keep it bubbling for about a minute then turn down to low.
• Add dill, garlic, onion, nutmeg, and salt & pepper to soup mixture and stir until blended. Pour soup mixture over chicken/ham/cheese mixture and gently stir until everything is covered.
• Sprinkle bread crumbs on top then sprinkle on the remainder (1/4 cup) of the cheese. I usually then sprinkle on some more dill and black pepper but it's just for presentation.
• Bake at 350 for about 20 minutes.

WEEKNIGHT CHICKEN CORDON BLEU CASSEROLE

Steps:

• Grease 9x13 casserole pan.
• Spread chicken breasts in pan.
• Top each with a piece of ham, then cheese.
• Mix together in a bowl the cans of soup and milk.
• Pour over chicken.
• Spread box of prepared stuffing mix over chicken.
• Pour melted butter over stuffing mixture.
• Bake at 325 degrees for 1 1/2 to 2 hours.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package.
• Mix soup and mustard in medium bowl until blended; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese and stuffing.
• Bake 35 to 40 min. or until heated through.

CHEESY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375.
• Spray 9 x 13 pan with non-stick cooking spray.
• Combine cooked chicken, cooked ham and mozerella cheese in a large bowl. Set aside.
• In a large sauce pan, melt butter. Add flour to make paste and cook for 2 minutes.
• Add 2 cups milk, heat to a boil, stirring constantly.
• Remove from heat and add ground mustard and nutmeg.
• Pour sauce over chicken mixture, coat well.
• Transfer into prepared pan.
• Bake uncovered for 45 minutes or until top is bubbly and brown.

CHICKEN CORDON BLEU BISCUIT CASSEROLE

Steps:

• Melt butter in saucepan over low heat and blend in flour, salt,& pepper.
• Cook over low heat,stirring until mixture is smooth and bubbly.
• Stir in milk until smooth, let boil for about 1 minute and remove from heat.
• Add chicken and ham to butter/milk mixture.
• Spread into an 11x7 pan and cover with sliced cheese.
• Place biscuits on top (I usually flatten in the palm of my hand so that they fit better and bake faster).
• Pour melted butter over biscuits and sprinkle with breadcrumbs.
• Bake at 350 for 15-20 minutes, or until filling is hot and bubbly and biscuits are browned, and enjoy!

CHICKEN CORDON BLEU BAKE (CASSEROLE)

Steps:

• Assemble Casserole:.
• Layer chicken, cheese and ham in a greased 9x13-inch pan.
• Saute onions in butter.
• Stir in flour and blend in milk, add dry mustard and seasonings.
• Cook and stir until thickened.
• Pour over ham and sprinkle with topping.
• To Make Crunchy Topping:.
• Mix together the coarse breadcrumbs, shredded cheddar cheese, and the melted butter until combined before sprinkling over the ham.
• Bake at 350º for 30 minutes.
• I served it with brown rice and a salad.

CREAMY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
• Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
• Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.